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Layered Asian Dip

 Layered Asian Dip
Guests at gatherings Bonnie Mazur and her husband host are quick to dig into this delectable dip. "With tender chunks of chicken and Asian seasoning, it's a nice switch from traditional taco dip," she writes from Reedsburg, Wisconsin.
20 ServingsPrep: 20 min. + chilling


  • 1 cup chopped cooked chicken breast
  • 1/2 cup shredded carrot
  • 1/4 cup chopped unsalted peanuts
  • 3 tablespoons chopped green onions
  • 3 tablespoons reduced-sodium soy sauce, divided
  • 1 tablespoon minced fresh parsley
  • 1 garlic clove, minced
  • 1 teaspoon sesame seeds, toasted
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons cornstarch
  • 1/2 cup water
  • 2 tablespoons ketchup
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon cider vinegar
  • 2 drops hot pepper sauce
  • 1 package (8 ounces) reduced-fat cream cheese
  • Sesame rice crackers or tortilla chips


  • In a large bowl, combine the chicken, carrot, peanuts, onions, 2
  • tablespoons soy sauce, parsley, garlic and sesame seeds. Cover and
  • refrigerate for several hours.
  • In a large saucepan, combine brown sugar and cornstarch; stir in
  • water, ketchup, Worcestershire sauce, vinegar and pepper sauce until
  • smooth. Bring to a boil; cook and stir for 1-2 minutes or until

2 of 2

Layered Asian Dip (continued)

Directions (continued)

  • thickened. Cool for 5 minutes. Cover and refrigerate.
  • Just before serving, in a small bowl, beat cream cheese and remaining
  • soy sauce until smooth. Spread evenly into a 12-in. serving dish.
  • Cover with chicken mixture; drizzle with sauce. Serve with crackers
  • or chips. Yield: 20 servings.
Nutritional Facts: 1 serving (calculated without tortilla chips) equals 61 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 170 mg sodium, 3 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchange: 1 fat.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.